Olive focaccia
A soft Italian bread with olive oil, olives and rosemary.
Active time35 min
Cooking25 min
Total3 hResting : 2 h
Add to my week
Loading your week…
Ingredients
- 5 g rosemary
- 350 ml water
- 500 g wheat flour
- 60 ml olive oil
- 10 g fresh baker's yeast
- 100 g pitted black olives (drained weight)
- 8 g salt
Preparation
Dissolve the yeast in the 350 ml of lukewarm water. Mix with the flour, salt and 20 ml of oil. Knead for 8 minutes; the dough will remain soft and sticky.
350 ml water500 g wheat flour60 ml olive oil10 g fresh baker's yeast8 g salt- mixing bowl
Cover and leave to rise for 1 hour 30 minutes at room temperature, until doubled in size.
- mixing bowl
Grease a rimmed baking tray with 20 ml of oil. Spread the dough out on it with your hands. Drain the olives and strip the rosemary leaves from their stems, then scatter them over the dough. Leave to rise for another 30 minutes.
5 g rosemary100 g pitted black olives (drained weight)- baking tray
Preheat the oven to 200 °C during the second rise. Make dimples with your fingers and drizzle over the remaining 20 ml of oil. Bake for 25 minutes until browned, then cut into 8 portions.
- oven
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration